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Chicken and ginger hotpot

Australian Gourmet Traveller recipe for chicken and ginger hotpot.

By Lisa Featherby
  • 20 mins preparation
  • 1 hr 45 mins cooking
  • Serves 4
  • Print
Chicken and ginger hotpot


  • 400 gm chicken breast, skin on, cut into 4cm pieces
  • 125 ml (½ cup) chicken stock
  • 80 gm ginger, thinly sliced
  • 60 ml (¼ cup) light soy sauce
  • 2 tbsp Shaoxing wine
  • 3 spring onions (white part only), coarsely chopped
  • 6 white peppercorns
  • 100 gm black fungus, torn
  • 80 gm shiitake, trimmed
  • 30 ml sesame oil
  • To serve: steamed jasmine rice


  • 1
    Preheat oven to 180C. Place chicken in a baking dish or casserole, pour stock over, add ginger, soy sauce, Shaoxing wine, spring onion and white peppercorns, stir, then cover and braise in oven until chicken is cooked through, adding black fungus and shiitake for the last 20 minutes (1½ hours).
  • 2
    Heat sesame oil in a small saucepan until hot, then pour over hotpot and serve with steamed rice.


Drink Suggestion: Aged riesling. Drink suggestion by Max Allen